Chris Marks says the fall-off-the-bone style of rib is actually over-cooked. The meat on this perfectly-cooked rib requires a firm bite and tug to pull it completely off the bone.

I have always thought of smoked meat and the burnt, outer, crusty edges as Nirvana.

Food writer Lynn Schwartzberg found her calling as an official judge for the Kansas City Barbecue Society. She kicks off our program dedicated to barbecue with a discussion of the many styles and regions of cooked meat.

After that, champion barbecue Chris Marks comes to Bloomington’s Short Stop Food Mart to cook up everything from alligator to lamb chops, but it’s the ribs that got our attention. He explains why for him falling-off-the-bone is actually no good.

Before that, restaurateur and farmer Jeff Mease introduces us to his bagel-loving pigs.

And Harvest Public Media takes a closer look at the farmer’s safety net: crop insurance.

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

Great episode! One question: On the podcast, you mention that you can hear the full interview with Lynn Schwartzberg on the site.

Where?

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